Keto Salmon Stuffed Zucchini
1.6g
Net Carbs
5.2g
Protein
4.4g
Fat
0.8g
Fiber
67
Calories
Ingredients:
- 4 ounce(s) Salmon, pink canned, drained solids
- 1 teaspoon Dijon Mustard
- 1/8 teaspoon Worcestershire Sauce
- 1/4 small (5 per pound) Red Sweet Pepper
- 2 medium Zucchinis
- 2 tablespoons Mayonnaise, regular (mayo)
- 1/3 tablespoon Dill weed, fresh, chopped
Directions:
Ingredient note: Use one 5-ounce can of pink salmon for this recipe. The drained weight of solids will be about 4-ounces.
- With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices (resulting in 12 zucchini slices); remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate.
- Drain the canned salmon. In a small bowl, combine the salmon, mayonnaise, mustard, dill and Worcestershire.
- Fill zucchini hollows with salmon mixture. Sprinkle finely diced red pepper on top of salmon for added color if desired. Two filled zucchini rounds is one serving.
